please roast my sourdough / provide help with rise!!
please roast my sourdough / provide help with rise!!
by Advanced-Ride7133
9 Comments
Advanced-Ride7133
i would love some feedback / help with my loaf. this is my first loaf after a 3 month break but pretty consistent with what I was making before. I think it is pretty good but I would love a more open crumb / taller loaf generally. I think part of the issue may be that I am not scoring deep enough (based on the cracks on the top) but I feel like I score very deeply before putting it in the oven?
**Recipe:**
* 150g starter * 325g water * 300g bread flour * 200g white whole wheat flour
I do 4 stretch and folds 30 minutes apart, then let it proof at room temperature for about 5 hours before putting in the fridge for ~16 hours. Then baked in a dutch oven at 450 for 30 minutes with lid on, 20 minutes with lid off.
barbcitythedog
I’m here for the same reason. This still looks like a solid loaf and I bet it taste great… I’m going to shoot for an under proofed loaf and see if that starts to help. That’s the only thing I can think of impacting the ability for it to take off in the oven.
kemide22
Your recipe is practically identical to mine except proportions of the flours (I do 450/150) and I use 380 water. If your sourdough hasn’t been super active in the past 3 months it might take a few days to liven up to previous levels of activity. Also bear in mind that we’re getting to the cooler months now (I’m only guessing as I don’t know where you live but I’m in the UK) so bulk fermentation is taking maybe 2 extra hours for me compared to a couple of months ago. I pretty much eyeball it but when I see my dough get to a certain height I know it’s ready for the fridge and not before. Once it comes out the fridge (which for me is only around 20 minutes before it goes in the oven) I shape it and pop it into the banneton. When my lodge pot is screaming hot (45 min preheated at 250C) I pop it straight in, score it and timings are the same as you.
Do you add water/ice cube to create steam while it bakes inside Dutch oven?
egirleagle
Just curious, why 325g of water ? Most recipes call for 300. When my dough is too wet it doesn’t rise as well.
pswoofer18
So you’re total doing about 7 hours of bulk fermentation, if I’m understanding? 4 stretch and folds at 30 min apart then another 5 hours? Could possibly be overproofed. Also room temp is one calculation but dough temp is really what matters. If your dough is also only like 70-72 degrees then 7 hours bulk is probably fine but if you’re using warm water and your dough is more like 76-80 degrees it could be overproofing a little. I also wonder if potentially you’re scoring too deep, since you say you make sure to score deeply? Just some things to try tweaking! Crumb looks pretty solid though, but it seems to lean more towards over proofed than under (under usually looks less uniform, with some denser areas and then some larger pockets, vs a more uniform if not a little dense crumb that overproofing does)
Xinger
The crust looks great! Proofing at room for that long has always resulted in overproofing for me.
jailyna
what everyone said about bulk fermentation is important but to help with general oven rise once you nail bulk fermentation: pop the banneton in the freezer for 30-45 minutes while you preheat your oven, this will make it easy to score and less likely to fall flat when you release onto the parchment paper. place an ice cube or 2 in with the bread in the dutch oven before you being baking. try the 6-minute score method. score your expansion score before you bake and 6 minutes in, deepen that expansion score and put bake in the oven for the rest of the baking time.
henrickaye
Just overproofed. You have great color on it and some blistering so your baking method/oven are great. Cut back time in bulk ferment and probably final rise and you will get a much better oven spring.
9 Comments
i would love some feedback / help with my loaf. this is my first loaf after a 3 month break but pretty consistent with what I was making before. I think it is pretty good but I would love a more open crumb / taller loaf generally. I think part of the issue may be that I am not scoring deep enough (based on the cracks on the top) but I feel like I score very deeply before putting it in the oven?
**Recipe:**
* 150g starter
* 325g water
* 300g bread flour
* 200g white whole wheat flour
I do 4 stretch and folds 30 minutes apart, then let it proof at room temperature for about 5 hours before putting in the fridge for ~16 hours. Then baked in a dutch oven at 450 for 30 minutes with lid on, 20 minutes with lid off.
I’m here for the same reason. This still looks like a solid loaf and I bet it taste great… I’m going to shoot for an under proofed loaf and see if that starts to help. That’s the only thing I can think of impacting the ability for it to take off in the oven.
Your recipe is practically identical to mine except proportions of the flours (I do 450/150) and I use 380 water. If your sourdough hasn’t been super active in the past 3 months it might take a few days to liven up to previous levels of activity. Also bear in mind that we’re getting to the cooler months now (I’m only guessing as I don’t know where you live but I’m in the UK) so bulk fermentation is taking maybe 2 extra hours for me compared to a couple of months ago. I pretty much eyeball it but when I see my dough get to a certain height I know it’s ready for the fridge and not before. Once it comes out the fridge (which for me is only around 20 minutes before it goes in the oven) I shape it and pop it into the banneton. When my lodge pot is screaming hot (45 min preheated at 250C) I pop it straight in, score it and timings are the same as you.
https://preview.redd.it/tqr8hkg44zqd1.jpeg?width=4284&format=pjpg&auto=webp&s=25b18d1030914019c53ce14865120bf18ed2cac6
You seem to be doing fine, just a few tweaks!
Do you add water/ice cube to create steam while it bakes inside Dutch oven?
Just curious, why 325g of water ? Most recipes call for 300.
When my dough is too wet it doesn’t rise as well.
So you’re total doing about 7 hours of bulk fermentation, if I’m understanding? 4 stretch and folds at 30 min apart then another 5 hours? Could possibly be overproofed. Also room temp is one calculation but dough temp is really what matters. If your dough is also only like 70-72 degrees then 7 hours bulk is probably fine but if you’re using warm water and your dough is more like 76-80 degrees it could be overproofing a little. I also wonder if potentially you’re scoring too deep, since you say you make sure to score deeply? Just some things to try tweaking! Crumb looks pretty solid though, but it seems to lean more towards over proofed than under (under usually looks less uniform, with some denser areas and then some larger pockets, vs a more uniform if not a little dense crumb that overproofing does)
The crust looks great! Proofing at room for that long has always resulted in overproofing for me.
what everyone said about bulk fermentation is important but to help with general oven rise once you nail bulk fermentation: pop the banneton in the freezer for 30-45 minutes while you preheat your oven, this will make it easy to score and less likely to fall flat when you release onto the parchment paper. place an ice cube or 2 in with the bread in the dutch oven before you being baking. try the 6-minute score method. score your expansion score before you bake and 6 minutes in, deepen that expansion score and put bake in the oven for the rest of the baking time.
Just overproofed. You have great color on it and some blistering so your baking method/oven are great. Cut back time in bulk ferment and probably final rise and you will get a much better oven spring.